Quick Chocolate Chip Pumpkin Bread

Here is my favorite chocolate chip pumpkin bread recipe, with warm fall spices, real pumpkin puree, and plenty of chocolate chips mixed throughout for the perfect sweet treat.

This pumpkin bread is what I make every October when the weather starts to cool down. I usually bake two loaves so we can freeze one for later. Nothing beats the smell of this bread baking in the oven on a crisp autumn morning, right?

What Kind of Pumpkin Puree Should I Use?

For this chocolate chip pumpkin bread, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sugar added, which will throw off the balance of flavors in your bread. Look for canned pumpkin puree that lists only pumpkin as the ingredient, like Libby’s 100% Pure Pumpkin. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, but the canned version works just as well and saves you time. Make sure to give the can a good stir before measuring, as the puree can separate and you want an even consistency throughout your bread.

Options for Substitutions

This pumpkin bread is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• All-purpose flour: You can substitute with whole wheat flour, but use about 1 cup plus 2 tablespoons since it’s denser. For gluten-free, try a 1:1 baking flour blend.
• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. In a pinch, you can use butternut squash puree or sweet potato puree for a similar texture and flavor.
• Cooking oil: Vegetable oil, canola oil, or melted butter all work great. If using butter, let it cool slightly before mixing with the other wet ingredients.
• Spices: Don’t have all the individual spices? Use 2 teaspoons of pumpkin pie spice instead of the cinnamon, cloves, and nutmeg combination.
• Chocolate chips: Feel free to swap these with chopped walnuts, pecans, mini marshmallows, or even butterscotch chips. You can also mix and match – try half chocolate chips and half nuts.
• Sugar: Brown sugar works well here and adds a nice molasses flavor. You can also reduce the sugar to 3/4 cup if you prefer less sweetness.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin bread is overmixing the batter once you add the flour, which can lead to a tough, dense loaf instead of the tender texture you want – mix just until the ingredients are combined and you still see a few flour streaks.

Another common error is using pumpkin pie filling instead of pure pumpkin puree, which contains added spices and sweeteners that will throw off your recipe’s balance.

To prevent your chocolate chips from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter, and save about 1/4 cup to sprinkle on top for a bakery-style finish.

Don’t rely solely on the timer – your bread is done when a toothpick inserted in the center comes out with just a few moist crumbs, and the top springs back lightly when touched.

What to Serve With Chocolate Chip Pumpkin Bread?

This spiced pumpkin bread is perfect on its own, but I love serving it with a hot cup of coffee or chai tea that really brings out those warm fall spices. You can also spread a little butter or cream cheese on a slice for an extra indulgent treat, especially when the bread is still slightly warm from the oven. For a cozy breakfast or afternoon snack, try pairing it with a glass of cold milk or even some vanilla Greek yogurt on the side. If you’re feeling fancy, a drizzle of maple syrup or a dollop of whipped cream makes it feel like dessert!

Storage Instructions

Keep Fresh: This pumpkin bread actually gets better after a day or two! Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 5 days. The flavors really meld together nicely, and it stays moist thanks to all that pumpkin puree.

Freeze: I love freezing slices of this bread for quick breakfast treats throughout the fall. Wrap individual slices in plastic wrap, then pop them in a freezer bag for up to 3 months. You can also freeze the whole loaf if you prefer – just make sure it’s completely cooled first.

Enjoy: Frozen slices thaw beautifully at room temperature in about 30 minutes, or you can toast them straight from the freezer for a warm treat. If you froze the whole loaf, let it thaw overnight on the counter before slicing. A little butter on a toasted slice is absolutely perfect with morning coffee!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 25-30 g
• Fat: 110-120 g
• Carbohydrates: 320-350 g

Ingredients

For the dry mixture:

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon powder
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg

For the wet mixture:

• 3 oz vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup pumpkin puree

For the chocolate chips:

• 1 cup chocolate chips (for batter)
• 1/4 cup chocolate chips (for topping)

For pan preparation:

• Oil spray

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C).

This ensures your oven is at the perfect temperature when you’re ready to bake the loaf.

Step 2: Combine the Dry Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon powder
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon powder, ground cloves, and nutmeg.

Set this mixture aside.

This will ensure the spices and leavening agents are well-distributed throughout your loaf.

Step 3: Mix Wet Ingredients and Prepare Batter

• 3 oz vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 1 cup chocolate chips (for batter)
• dry ingredients from Step 2

In a large mixing bowl, whisk together the vegetable oil, eggs, granulated sugar, vanilla extract, and pumpkin puree until smooth.

Stir in 1 cup of chocolate chips.

Gradually add the dry ingredient mixture from Step 2, mixing just until combined.

Use a spatula to scrape the bottom and sides of the bowl, making sure the batter is well blended.

I like to reserve a few chocolate chips from the cup for added texture on the inside, but that’s just personal preference.

Step 4: Prepare the Loaf Pan and Assemble

• oil spray
• batter from Step 3
• 1/4 cup chocolate chips (for topping)

Spray the sides and bottom of an 8″ x 4″ x 3″ loaf pan generously with oil spray.

Pour the pumpkin chocolate chip batter from Step 3 into the prepared pan and spread it evenly.

Sprinkle 1/4 cup of chocolate chips evenly across the top for a beautiful finish.

Step 5: Bake the Loaf

Place the loaf pan in the preheated oven and bake at 350°F (175°C) for 50-60 minutes.

Insert a toothpick into the center; if it comes out clean (except for a little melted chocolate), the loaf is done.

I like to let the loaf cool in the pan for 10-15 minutes before transferring to a cooling rack—this helps it firm up for perfect slices.

Quick Chocolate Chip Pumpkin Bread

Delicious Quick Chocolate Chip Pumpkin Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 24 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings: 4

Calories: 2400

Ingredients Method

Ingredients

  

For the dry mixture:

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon powder
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg

For the wet mixture:

• 3 oz vegetable oil
• 2 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup pumpkin puree

For the chocolate chips:

• 1 cup chocolate chips (for batter)
• 1/4 cup chocolate chips (for topping)

For pan preparation:

• oil spray

Method

 

1. Begin by preheating your oven to 350°F (175°C). This ensures your oven is at the perfect temperature when you're ready to bake the loaf.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon powder, ground cloves, and nutmeg. Set this mixture aside. This will ensure the spices and leavening agents are well-distributed throughout your loaf.
3. In a large mixing bowl, whisk together the vegetable oil, eggs, granulated sugar, vanilla extract, and pumpkin puree until smooth. Stir in 1 cup of chocolate chips. Gradually add the dry ingredient mixture from Step 2, mixing just until combined. Use a spatula to scrape the bottom and sides of the bowl, making sure the batter is well blended. I like to reserve a few chocolate chips from the cup for added texture on the inside, but that's just personal preference.
4. Spray the sides and bottom of an 8" x 4" x 3" loaf pan generously with oil spray. Pour the pumpkin chocolate chip batter from Step 3 into the prepared pan and spread it evenly. Sprinkle 1/4 cup of chocolate chips evenly across the top for a beautiful finish.
5. Place the loaf pan in the preheated oven and bake at 350°F (175°C) for 50-60 minutes. Insert a toothpick into the center; if it comes out clean (except for a little melted chocolate), the loaf is done. I like to let the loaf cool in the pan for 10-15 minutes before transferring to a cooling rack—this helps it firm up for perfect slices.